Margarita's Everynight Recipes

Lamb Chops with Tomatoes and Marjoram

with Green Onions and Parmesan Mashed Potatoes

Lamb Chops with Tomatoes and Marjoram

Here is an easy and delicious lamb recipe from epicurious. The lamb was juicy and very flavorful, helped, but not overwhelmed by the spicy tomato sauce. The accompanying mashed potatoes were good by themselves or with the sauce. All in all, a success and a dish I'm sure to make again.

Lamb Chops with Tomatoes and Marjoram


  • 4 shoulder lamb chops
  • salt & pepper to taste
  • 1 tbsp. olive oil
  • 2 large garlic cloves, chopped
  • 1/2 cup white wine
  • 28 oz. canned roma tomatoes
  • pinch of dried red pepper flakes


    Sprinkle salt and pepper on the lamb chops. Heat oil in a heavy skillet and brown lamb on both sides. Remove lamb and keep warm. Add garlic and cook until light brown. Add wine and bring to a boil. Add tomatoes and red pepper flakes. Return lamb to the skillet and cover with sauce. Cover the skillet and simmer, turning occaionally, until the lamb is cooked through, about 30 minutes.

    Remove lamb once again and put in a serving plate. Cover to keep warm. Boil the sauce until it thickens, stirring occasionally. Add salt and pepper to the sauce and spoon over the lamb chops. Sprinkle with marjoram and serve.

    Green Onions and Parmesan Mashed Potatoes


  • 2 large servings of mashed potatoes
  • 1 bunch green onions, chopped
  • 1/2 cup parmesan cheese, grated
  • 1 tbsp. olive oil

    Heat olive oil and fry the green onions until golden brown. Remove from oil. Mix green onions and parmesan cheese with mashed potatoes and served.

    Adapted from Bon Appetit, March 1990 at

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